Lemon Chicken with Orzo

posted by 3 months ago


1/3 cup gluten free all-purpose flour

1 tsp. garlic powder

1-pound boneless skinless chicken breasts

3/4 tsp. salt, divided

1/2 tsp. pepper

2 Tbs. olive oil

16 oz. gluten free chicken broth

1-1/4 cups uncooked DeLallo Gluten-Free Pasta Orzo or white short rice

2 cups chopped fresh spinach

1 cup grape tomatoes, halved

3 Tbs. lemon juice

2 Tbs. minced fresh basil

Lemon wedges, optional


In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess. In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean. In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, according to package directions until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges. (Yield: 4 servings)

tags:  lemon chicken with orzo, pasta, chicken, poultry
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